Lemon Curd
fromtasteofhome.comwww.tasteofhome.com/recipes/homemade-lemon-curd?link_source=ta_first_comment&taid=66b899c6427c710001319d25
A classic lemon curd recipe belongs in every baker's repertoire. Five basic ingredients turn your favorite citrus into a creamy, sweet spread you can use in almost any recipe, from buttered toast to layered cake.
Ingredients
Instructions
In a small heavy saucepan over medium heat, whisk together the eggs, sugar and lemon juice until all three are well blended. Be sure the heat isn't too high, or else the eggs might start to scramble and separate. Editor's Tip: A heavy-bottomed saucepan will allow the mixture to heat evenly so that the curd can come together and create the silky texture you're looking for. A thinner pan could result in burnt bits of curd or pockets of unevenly heated eggs.
Add the butter and lemon zest, and cook until the mixture is thick and coats the back of a metal spoon. Whisk constantly during this time.
Transfer the lemon curd to a small bowl (preferably glass), and allow it to cool for 10 minutes. Once cooled, refrigerate it, covered, until cold.
Nutrition
- Calories
- 110 calories
- Fat Content
- 5g fat (3g saturated fat)
- Cholesterol Content
- 52mg cholesterol
- Sodium Content
- 45mg sodium
- Carbohydrate Content
- 16g carbohydrate (16g sugars
- Fiber Content
- 0 fiber)
- Protein Content
- 2g protein.
